Out & About Today

My plans for today have changed once again. I'm going to visit my granny who was in the hospital and they have transferred her to the rest home for some rehabilitation. On my way I have stopped at the local McDonald's on the south side of town. (I'm writing this as I see all these visits unfold this morning). This is the local meeting place for some of the retirees from several area plants. The stories these ole fellers tell just crack me up. It's just so nice to see their faces light up as they see an old buddy they haven't seen in a long while. I sure wish that I had my camera with me today so you could have a glimpse of what I'm seeing.

While I'm out today I'm picking up stuff to finish up my bed for my blueberry bushes and have to get feed for our new animal friends that I will post about later tonight or early tomorrow morning.

Hope everyone has a wonderful day!!

~ Farm GirlPin It

The Wide World of Canning

I belong to several canning groups on Facebook and other places. Lately, I have seen items being canned that just blow my mind. Like meatloaf, meatballs, sweet and sour chicken, ham and so on. Now I'm all for convenience and quick meals. I'm finding myself drawn to these things as easy meals for not only my family but things for my husband to take to work in his lunch pail that will take very little effort.

Thankfully, the art canning allows us the opportunity to know exactly what is in our foods. Unlike the quick meals in the stores. I know they are labeled at the stores but really what is some of that stuff we can't pronounce?

So anyhow, I grew up knowing the canning world as my mother and grandmothers have always done it for as long as I can remember. Now that I have been canning for 7 years on my own, many of the things I can is much different from the stuff that they canned. I remember many, many days cleaning potatoes, tomatoes and green beans for the both of them.

I'm so thankful for the Internet and the canning groups that have opened my eyes to the many different recipes and wealth of knowledge that has been provided for me to make such wonderful things. Just so you know I have yet to try the meatloaf, meatballs, and sweet and sour chicken and many other things. But, I'm slowly getting up the nerve to try them.

I now have over 2000 jars so I'm ready to spread my wings and try something new.

What are some of the things you have tried lately that you have thought long and hard about if it was worth the risk?

~ Farm Girl

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Rabbitry News

Well its been very busy in the rabbitry here lately. Starting on April 8th we began having baby buns again. For three days it was a wait and see kind of thing. We ended up with a total of 31 new babies and have lost a few along the way. We had a momma not feeling so well due to an infection that I thought was cleared up but wasn't so she lost her whole litter. A few of our new moms lost at least one baby each. So we have a total of 25 new babies.

I'm already getting calls and requests for babies. This makes me very happy. Here's a few photos of our little ones. They are now a week and a half old. Wow time flies bye too quickly here lately.

Flora's

Ginny's

Pheobe's

This is Baps she's not understanding me talking to her...
 Totally a usual occurrence from her. 

We are about to breed our other rabbits for all our fair babies. It's already getting that time of the year. I enjoy our bunnies. We got into the rabbit business last February and it didn't take long to get attached to them.

I'm sure I will be posting news often.

~Farm Girl


 

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Crabby Cakes

This is a recipe that I have been fixing for a long while. Its my twist on Joe's Crab Shacks Crab Cakes.  I have never eaten there but I found a recipe online and added my own twist to it.I usually serve it with soft fries and a salad.  

2/3 cup mayonnaise

3 large eggs

2 teaspoons lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon black pepper (may use less depending on your liking)

1/4 teaspoon salt

1-2 tablespoons Old Bay seasoning

1/4 teaspoon crushed red peppers

1/2 cup parsley, rough chopped

2 1/2 cups bread crumbs, (Italian style Progresso)

1/2 small onion, finely chopped

2 stalks celery, finely chopped

2 lbs crab meat (may use imitation if desired)

Mix all ingredients together. Add more bread crumbs if too wet.

Form into 4 oz patties.

Coat in flour if desired and fry in deep skillet in 1/2 inch oil. Fry till they have a little crisp to them. Drain on paper towels.

Makes approx 12-16 patties.

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I'm Back!!

I have been MIA for a while now dealing with some health issues and schooling. We took the kids on vacation for spring break and it was a big enough refresher for me to get back in the grove of things. I feel much better and happier than I have ever been. So with that being said I hope to post several times a week again. Meaning more canning recipes, more regular recipes gardening photos as time approaches, its also that time of the year we have more baby bunnies and my regular rambles about this and that. So gear up and send me your questions.

We also went on vacation with some good friends. 

All of our kiddos along the Roaring Motor Trail

One of the places we went. Looking over into North Carolina

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